Gluten Free Butternut Squash and Sage Galette
Ingredients
2 tablespoons ghee, coconut oil, or nondairy butter (such as Earth Balance)
1 onion, thinly sliced
1 cup fresh peas
2 tablespoons chopped fresh sage
2 teaspoons real maple syrup
1 butternut squash, peeled, cut into 1/4-inch slices, then cut into thin squares
½ teaspoon ground turmeric
2/3 teaspoon ground cinnamon
Dough from Old-Fashioned Gluten-Free Piecrust (see below), sweetener omitted, chilled, and ready to press out
1 tablespoon olive oil
OLD-FASHIONED GLUTEN-FREE PIECRUST
PIECRUST FLOUR
MAKES 3 CUPS (DOUBLE THE RECIPE FOR A DOUBLE PIECRUST OR TO MAKE IN BULK TO STORE)
INGREDIENTS
1¼ cups brown rice flour
3/4 cup sorghum flour
½ cup arrowroot starch
4 cup tapioca starch
¼ cup quinoa flour
METHOD
Mix everything together in a bowl, whisking until well blended. Store in an airtight container in the fridge for up to a month.
PIECRUST
MAKES 1 PIECRUST
INGREDIENTS
3 cups piecrust flour
¼ cup maple sugar, date sugar, coconut sugar, or evaporated cane juice (omit for savory recipes)
6 tablespoons millet flour
1½ teaspoons xanthan gum
¾ teaspoon Himalayan salt
1¼ cups cold Earth Balance nondairy butter
¾ cup cold rice milk
Preparation
1
For the filling:
2
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
3
Coat a large skillet with the ghee (or alternative) and heat over medium heat until it warms and spreads easily around the pan. Add the onion, peas, sage, and maple syrup and stir to coat. Cook, stirring constantly, until the onions are caramelized, about 10 minutes. Add the squash, turmeric, and cinnamon and cook until slightly tender, about 10 minutes. Remove from the skillet and set aside.
4
Spread out a sheet of parchment and press the chilled pie dough into a 12-inch circle, about ¼ inch thick. Use the flat of your hand and pinch holes back together with your fingers as well as you can. It’s supposed to look rustic so don’t worry about perfection here. Transfer to the parchment-lined sheet. Add the filling to the center of the dough, leaving a 2-inch border of bare crust. Fold the edges of the crust over the filling, leaving the filling in the center visible. Brush the edges with the olive oil.
5
Bake the galette for 35 minutes, until the edges are golden-brown. Remove and let sit for about 10 minutes. Serve warm. Store in the refrigerator for up to 1 day.
6
For the Piecrust:
7
Preheat the oven to 350°F. In a stand mixer with the paddle attachment, combine the piecrust flour, sugar, millet, xanthan gum, and salt and mix on low speed to smooth out any lumps. Add the Earth Balance in small chunks and continue to mix. When the dough starts to look like a crumble, add the rice milk. Turn the mixer to medium speed and mix until the dough starts to stick together. Scoop the dough into a ball and wrap in plastic wrap. Refrigerate for 20 minutes before using in any recipe calling for piecrust.
8
To prebake this crust, preheat the oven to 350°F. Roll out or just press the dough into the pie plate. Bake the crust for about 12 minutes or until firm and just beginning to turn a very light golden color.
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About
This recipe is excerpted from the book JENNIFER’S WAY KITCHEN by Jennifer Esposito with Eve Adamson. Copyright © 2017 by Bern Productions, Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved. Get two more delicious gluten free, anti-inflammatory recipes from her cookbook here, such as delicous HAND PIES and a to die-for CHOCOLATE CAKE WITH RED WINE–SOAKED FIGS AND VEGAN BUTTERCREAM!
Yield:
Serves 6
Added:
Tuesday, November 7, 2017 - 2:18pm
